This buttery-cheesy Hasselback potato dish is full of herbs, onions, and garlic and it’s brimming with flavor. An abundance of butter and melting cheese seep down into the grooves for an incredibly delicious side dish to any meal.
Prep Time:20 minutes
Cook Time:1 hour and 30 minutes
Total Time:1 hour and 50 minutes
Yield:10 side dish servings 1x
6–8 large Russett Potatoes
3 tablespoons Olive Oil, divided
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
2 tablespoons Fresh Rosemary, chopped
1 1/2 large Sweet Onions, sliced very thin
6–8 large Garlic Cloves, sliced very thin
1 cup Butter, slightly softened
1 1/2 cup grated White Cheddar Cheese
1 1/2 cup grated Parmesan Cheese
Sour cream for garnish (optional)
Chives, chopped (optional)
Preheat the oven to 350° F.
Slice 6-8 large russet potatoes fairly thin either with a sharp knife or a mandoline.
Place the potato in a large bowl and smear 2 tablespoons of olive oil on the slices. Add generous amounts of salt and pepper (to taste) along with 2 tablespoons chopped rosemary and work it around with your hands until every slice is coated.
Rub the additional 1 tablespoon of olive oil in a large 12-inch cast iron skillet or a large ovenproof skillet.
Arrange the potatoes in the skillet vertically in a circular pattern working from the outer edge until the pan is filled to the center.
Wedge the onions and garlic slices in between the potatoes throughout the pan.
In a small bowl, combine 1 cup slightly softened butter, 1 1/2 cups grated white cheddar cheese, and 1 1/2 cups grated parmesan cheese.
Take small amounts of the cheese mixture and press them between slices of potatoes. Dot the remaining cheese mixture on top of the potatoes.
Bake for 1 hour and 20 minutes. If it is browning too much toward the end, cover the potatoes with foil for the last 20 minutes. The potatoes should be cooked through until tender and are golden and crisp on the top.
Serve warm with sour cream and chives (optional).
Choose Russet potatoes because the flesh of a Russet is dry therefore when baking it softens to a tender interior. The skin of a Russet is thick and tough which holds the slices together while cooking.
When choosing potatoes, it’s best to go with larger, fatter ones. And it’s helpful if they’re all about the same size for consistency when placing the slices side by side in the cast iron skillet.
After playing around with the mandoline settings, I settled between 1/8 and 3/16 of an inch. The 1/8 setting was a little too thin for my liking and 3/16 a little too thick. I wanted the slices to be hardy enough to hold their shape in the heat of the oven.
A word of caution – please have the utmost respect for this razor-sharp instrument. It can be extremely dangerous.
If you do not have a mandoline, a sharp knife works just as well. The prep time will take a bit longer, but the end results will be the same. The key is to cut the potato slices similar in thickness so they cook evenly.
Uncooked sliced potatoes will begin to discolor rather rapidly when exposed to the air. To prevent this, place the potato slices in a large bowl of cold water as you are slicing them. But don’t leave them too long (no more than 2 hours) in the water, as their nutrients will eventually leech out into the water.
Drain the water and dry the slices with paper towels before adding oil, salt, pepper and rosemary.
When creating the ring, start on the outer part of the cast iron skillet and position a stack of potatoes sideways. Continue working around the outer portion of the skillet as you complete the circle of potato slices. Then work your way into the center of the skillet doing the same until you end with a small circle in the center. Fill that with several slices to finish the ring.
Don’t squeeze the potato slices so tight next to each other that it will be hard to add the other ingredients.
When stuffing onions and garlic, work your way around the skillet as you gently stuff in between every two or three slices. This does not have to be perfect. There’s no rhyme or reason to it. All you’re looking for are flavors to be submerged down in between the slices.